Classic Seared Tuna

Name: Classic Seared Tuna Nicoise
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Tuna steaks; 1 Tbsp of Olive oil; 150 Grams of Green beans; 2 Pieces of Organic Eggs; 2 Pieces of Baby gem lettuce; 150 Grams of Cherry tomatoes; 40 Grams of Kalamata olives; 1 Pieces of Shallots; 1 Pieces of Garlic cloves; 3 Tbsp of Olive oil; 6 Grams of Dijon mustard; 15 ML of Red vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Dried oregano; 20 Grams of Capers

Nicoise

A real Côte d’Azur classic!

Cals 211 · Prot 13 · Carbs 20 · Fat 11

Low Carb

20 min

A real Côte d’Azur classic!

Cals 211 · Prot 13 · Carbs 20 · Fat 11

Low Carb

Ingredients

Salad

Tuna steaks

350 Grams

Olive oil

0.5 Tbsp

Green beans

150 Grams

Organic Eggs 5*

2 Pieces

Baby gem lettuce

2 Pieces

Cherry tomatoes

150 Grams

Kalamata olives

40 Grams

Dressing

Shallots

1 Piece

Garlic cloves

1 Piece

Olive oil

3 Tbsp

Dijon mustard 13*

6 Grams

Red vinegar

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Dried oregano

2 Grams

Capers

20 Grams

Allergens

*5 Eggs, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	886 / 211
Fats (g)	10.5
of which saturated (g)	2.7
Carbohydrates (g)	20
of which sugars (g)	8.5
Fibers (g)	6
Proteins (g)	12.7
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Remove the tuna from fridge and allow it to reach room temperature before cooking. Trim the green beans. Chop the gem lettuce. Halve the cherry tomatoes. Peel and finely slice the shallots. Peel and crush the garlic.

2 Cook green beans

Cook the green beans in boiling water for 5-6 min until tender. Drain, rinse with cold water and set aside.

3 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled.

4 Make dressing

In a small bowl, whisk together the olive oil, Dijon mustard, red vinegar, salt, pepper and a pinch of oregano. Add the shallots, garlic (sensitive to raw garlic? Go easy!) and capers.

5 Fry tuna

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and fry for 1-2 min on each side. Transfer the tuna steaks to a plate to rest for 5 min. Once rested, slice finely.

6 Serve

Meanwhile, tumble the green beans, gem lettuce, cherry tomatoes, Kalamata olives and the dressing. Halve or quarter the eggs. Serve sliced tuna and the eggs on top of the salad.

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